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This aromatic veggie dish is a great way to enjoy in-season carrots

Recipe provided by the Pacific Institute of Culinary Arts

CINNAMON/BROWN SUGAR GLAZE

  • 2 tbsp butter
  • 2 cloves of garlic, minced
  • 1 tbsp ginger, freshly grated
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 piece star anise
  • 1 1/2 tbsp apple cider vinegar
  • 2 tsp Korean chili paste (gochujang, available in Asian supermarkets)
  • 3 tbsp of water

INSTRUCTIONS

  1. Melt butter in a warm pan. Add ginger and garlic and let sweat until fragrant.
  2. Add brown sugar and cinnamon. Stir to combine.
  3. Add apple cider vinegar, Korean chili paste, water and star anise.
  4. Cook on low for 15 to 20 minutes until mixture is a syrupy consistency. If needed, add a bit more water to ensure mixture cooks for a full 15 to 20 minutes in order for flavours to develop.
  5. Remove star anise and set glazing liquid aside

ROASTED CARROTS

  • 2 bunches baby carrots
  • 2 tbsp oil

INSTRUCTIONS

  1. Pre-heat oven to 350°F.
  2. Cut carrots lengthwise in half and toss in oil. For visual interest, you can use different coloUred carrots.
  3. Roast the carrots in oven until tender, about 15 to 20 depending on thickness.
  4. To serve, re-heat glaze in a pan, toss carrots generously with glaze until warmed through and glazed is evenly distributed.